Directions
- 1In the bowl of your stand mixer or a big bowl, add ¾ cup of warm water (100-110°F) (180ml).
- 2Add 1 (0.25-ounce/7g) packet of active dry yeast, not instant yeast.
- 3Add 1 teaspoon of granulated sugar.
- 4Set aside for 5-7 minutes until you see a nice foamy head.
- 5Add 2 cups (240g) of all-purpose flour (or bread flour for chewier pizza, or double zero flour for a thinner, crispier pizza).
- 6Add ¾ tsp salt and 2 tsp granulated sugar (3 tsp total in recipe).
- 7Add 1 tbsp olive oil.
- 8Mix on low for about a minute until the dough comes together, then increase speed to medium-low.
- 9Mix for about 5 minutes or until it comes together in a ball and has elasticity.
- 10If doing this by hand, use a wooden spoon until it's a shaggy mixture; then dump it out onto the counter and knead it.
- 11Lightly flour your hands and counter.
- 12Transfer dough to counter; give it a good stretch and press away from you, bringing it in and repeating.
- 13Add flour to your hands as needed.
- 14Lightly oil a large bowl, and put dough in bowl and turn it a few times.
- 15Cover with a damp cloth or plastic and let it sit in a warm place for about an hour until doubled in size (you can use a proofing drawer or warm oven to 100°F).
- 16Preheat your oven to 450°F.
- 17Spread dough out into a circle on a lightly floured baking sheet or pizza stone, lifting and pulling to form it (no rolling pin needed).
- 18Spoon sauce onto the middle, leaving a little border, and gently spread it out.
- 19Add mozzarella and any other toppings.
- 20Bake at 450°F for 12-15 minutes until crust is golden and cheese is melted and bubbly.
Ingredients
- 0.75 cup warm water
- 1 25-ounce/7g packet active dry yeast
- 1 tsp granulated sugar
- 2 cups all-purpose flour
- 0.75 tsp salt
- 2 tsp granulated sugar
- 1 tbsp olive oil
- 1 mozzarella
- 1 pizza sauce
Equipment
stand mixerbig bowlmeasuring cupwooden spoon
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